Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl₄-Induced Rat Hepatic Damage.

Content Provider	Europe PMC
Author	Tang, Xiaomin Yin, Xiaoyu Al-Wraikat, Majida Zhang, Yaqiong Zhou, Saiping Tang, Yingxue Zhang, Yanyan Fan, Junfeng
Copyright Year	2023
Abstract	SUMMARYResearch backgroundThe processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the in vivo hepatoprotective effects of pure melanoidin obtained from it.Experimental approachHigh-performance liquid chromatography (HPLC) and fluorescence spectrophotometry were utilized to quantify intermediate Maillard reaction products. The CCl4-induced liver damage in rats was used to evaluate the protective role of pure melanoidin in rat liver.Results and conclusionsCompared with the initial concentration, the 18-month ageing process caused a 1.2- to 3.3-fold increase in the concentrations of intermediate Maillard reaction products, i.e. 5-hydroxymethylfurfural (HMF), 5-methylfurfural (MF), methyglyoxal (MGO), glyoxal (GO) and advanced glycation end products (AGEs). The concentrations of HMF in the aged sorghum vinegar were 6.1-fold higher than the 450 μM limit standard for honey, implying the need for shortening the ageing of the vinegar in practice for safety concerns. Pure melanoidin (Mr>3.5 kDa) demonstrated significant protective effects against CCl4-induced rat liver damage, as evidenced by normalized serum biochemical parameters (transaminases and total bilirubin), suppressing hepatic lipid peroxidation and reactive oxygen species, as well as increasing glutathione amount and restoring antioxidant enzyme activities. Histopathological analysis revealed that melanoidin in vinegar reduced cell infiltration and vacuolar hepatocyte necrosis in rat liver. The findings demonstrated that a shortened ageing process should be considered in practice to ensure the safety of aged sorghum vinegar. Vinegar melanoidin is a potential alternative for the prevention of hepatic oxidative damage.Novelty and scientific contributionThis study demonstrates that the manufacturing process had a profound influence on the generation of vinegar intermediate Maillard reaction products. In particular, it revealed the in vivo hepatoprotective effect of pure melanoidin from aged sorghum vinegar, and provides insight into the in vivo biological activity of melanoidin.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC10187564&blobtype=pdf
ISSN	13309862
Journal	Food Technology and Biotechnology [Food Technol Biotechnol]
Volume Number	61
DOI	10.17113/ftb.61.01.23.7537
PubMed Central reference number	PMC10187564
Issue Number	1
PubMed reference number	37200790
e-ISSN	13342606
Language	English
Publisher	University of Zagreb Faculty of Food Technology and Biotechnology
Publisher Date	2023-03-01
Access Restriction	Open
Rights License	This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Subject Keyword	food safety 5-HMF advanced glycation end products hepatoprotective effect oxidative damage reactive oxygen species
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Food Science Biotechnology